To get it out of the bread machine, I let it cool down completely (over night sometimes) to room temperature. Then I tilt the pan sideways in each direction while tapping on the opposite side to loosen the edges. Then Place a plastic lid (off of any old container) over the exposed end of the cake for support. Hold the baking pan upside down and slightly twist the blade kneading blade, while supporting the the cake while it slides out of the baking pan. (My baking pan is teflon and may make it easier to get out.)
If you remove the cake from the baking pan while it is still warm, it is likely to collapse. The cake needs to firm up before cutting and serving.
The cake actually tastes better after a day or so when some of the moisture has evaporated. I keep it in the refrig without a lid for one day and then keep it in the fridge with a lid after that time.